The Best Glazed Orange Sweet Rolls


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The BEST Glazed Orange Rolls — These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed. 

Glazed Orange Rolls in baking dish

Glazed Orange Sweet Rolls

These orange rolls are so soft, moist, tender, wonderfully sweet, and just irresistibly good. They’re one of the best things that has ever come out of my kitchen. 

For the filling, I used store-bought orange marmalade, but if you have homemade, even better. I love the tiny bits of orange rind that are almost imperceptible in the finished rolls, but there’s just enough to add subtle texture.

The glaze is an orange juice-based confectioners’ sugar glaze, with orange zest stirred in for an extra pop of orange flavor. 

Glazed Orange Roll on white plate

The glaze is poured on as soon as the rolls come out of the oven. It soaks into the nooks and crannies and adds more moisture and softness to the already moist, soft orange cinnamon rolls.

Some glaze will drip through onto the bottom of the baking pan, so make sure to spoon it up and don’t waste of drop of that liquid gold.

Try them and you’ll be a believer, too. I promise. People here may have fought over who got the last one.

pan of Glazed Orange Cinnamon Rolls

Ingredients in Orange Rolls

There are three components to this recipe for orange glazed cinnamon rolls: the dough, the orange filling, and the orange glaze.

To make the orange cinnamon roll dough, you’ll need: 

  • All-purpose flour
  • Granulated sugar
  • Instant or dry yeast
  • Salt
  • Unsalted butter
  • Buttermilk
  • Eggs

For the orange filling, you’ll need: 

  • Unsalted butter
  • Orange marmelade 
  • Light brown sugar

And for the orange glaze, you’ll need: 

  • Orange juice
  • Vanilla extract
  • Confectioners’ sugar
  • Salt 
  • Milk or cream
  • Orange zest 

Glaze Tip

I’ve also made the glaze using lemon juice when I was testing the recipe and if you’re a lemon fan, it’s a fun twist.

pouring glaze over pan of orange rolls

How to Make Orange Rolls

Making orange cinnamon rolls with orange icing is fairly simple, but as with any sweet roll recipe there’s quite a bit of prep work involved in rolling out and shaping the dough.

Here’s an overview of how the orange glazed sweet rolls are prepared:

  1. You first need to make the yeast dough. Once the dough comes together, let it rise for roughly 2 hours in a greased bowl, or until it’s doubled in size. 
  2. Once the dough has doubled in size, roll it out into a large rectangle.
  3. Spread the butter evenly over the dough, followed by the orange marmalade and a sprinkle of brown sugar.
  4. Gently roll up the orange roll dough and slice it into 20 even pieces. 
  5. Place the orange rolls into your prepared baking pan and let them rise for another hour, or until doubled in size.
  6. Once risen, bake the orange cinnamon rolls until they’re golden on top. 
  7. As soon as the orange rolls come out of the oven, whisk together the orange glaze and evenly drizzle it over the rolls. These beauties are best enjoyed immediately!
pan of Glazed Orange Rolls


Can the buttermilk be substituted?

The dough is buttermilk-based, and although I’ve made non-buttermilk sweet rolls before, for the softest, lightest, and most tender rolls, I swear by buttermilk. Between the eggs, butter, and buttermilk, the dough rises beautifully and it’s my new favorite dough base.

Can I Prep orange sweet Rolls the Night Before? 

Yes, there’s an option to make the orange cinnamon rolls as overnight rolls. Start the dough at night, roll and shape it, and don’t let the dough rise.

Then refrigerate the coiled rolls until you’re ready to bake the next morning. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour.

This way you don’t have to get up at 5am to have these ready with your first cup of coffee! 

Can I Freeze Orange Rolls? 

Yes, these sweet rolls can be made and baked to completion, and then frozen for up to 6 months. When you’re ready to eat the frozen rolls, set them on your counter to thaw and glaze them immediately prior to serving.

If you want to make these orange rolls in bulk in advance, I recommend baking these from start to finish and then freezing, rather than trying to freeze unbaked dough.

Glazed Orange cinnamon Roll on white plate

Tips for Making Orange Rolls From Scratch

Ingredients: Because this is more of a special occasion breakfast, I recommend buying the exact ingredients I call for in the recipe and not making any substitutions. Real buttermilk makes a big difference in these orange rolls, as does real butter and sugar. 

Slicing cinnamon rolls: When slicing the orange cinnamon rolls, I highly suggest using dental floss instead of a knife to do the job. Floss doesn’t compress the rolls like a knife does, and it makes the process go more smoothly. 

Storage: And if you have leftover orange rolls, you’ll want to keep them on your counter. If you store these in the fridge, they’ll dry out quickly. 

The BEST Glazed Orange Rolls — These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed. 

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Yield: 20 rolls

The Best Glazed Orange Rolls

The Best Glazed Orange Rolls

These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed. 

Prep Time 30 minutes
Cook Time 15 minutes
Rise Time 3 hours
Total Time 3 hours 45 minutes



  • 3 cups all-purpose flour, or as needed
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
  • pinch salt, to taste
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/2 cup buttermilk
  • 2 large eggs, lightly whisked


  • 6 tablespoons unsalted butter (3/4 of 1 stick), very soft – let it sit out while dough rises
  • about 1 cup orange marmalade
  • 1/2 cup light brown sugar, packed

Orange Glaze

  • 1/4 cup orange juice
  • 1/2 teaspoon vanilla extract (orange extract may be substituted)
  • 2 cups confectioners’ sugar
  • pinch salt, optional and to taste (helps balance the sweetness)
  • about 3 tablespoons milk or cream, or as needed for consistency
  • 3 teaspoons orange zest, divided


Make the Dough

  1. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.
  2. In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.
  3. Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
  4. Add butter-buttermilk mixture to the dry ingredients in mixing bowl.
  5. In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.
  6. Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.
  7. Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.
  8. Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.
  9. While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.

Roll Out the Dough & Fill

  1. After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.
  2. With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.
  3. Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.
  4. Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls aren’t orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.
  5. Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.

Slice the Dough

  1. Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.
  2. Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.
  3. Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.
  4. Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.
  5. Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour. (See note below)*

Bake the Orange Rolls

    1. Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good.

Make the Orange Glaze

  1. In a medium bowl, add the orange juice, vanilla, confectioners’ sugar, optional salt, and whisk to combine; mixture will be thick.
  2. Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.
  3. Whisk in 2 teaspoons zest; set aside remainder.
  4. Evenly pour glaze over rolls.
  5. Evenly sprinkle with remaining 1 teaspoon zest.
  6. Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.


*To make the orange rolls the night before: Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls rise at room temperature until they have nearly doubled in size, about 1 hour. Then move onto the section labeled "Bake the Orange Rolls."

To freeze these rolls: Rolls can be made and baked to completion, and then frozen for up to 6 months; unthaw and glaze immediately prior to serving. I recommend baking them from start to finish and then freezing, rather than trying to freeze unbaked dough, if you want to make in bulk in advance.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 319Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 93mgCarbohydrates: 50gFiber: 1gSugar: 28gProtein: 4g
The Best Glazed Orange Sweet Rolls - The softest, lightest, and most irresistible rolls ever! Try them and you'll be a believer, too!

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1-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting Make soft, light, fluffy cinnamon rolls from scratch in 1 hour! 

One-Hour Homemade Cinnamon Rolls with Cream Cheese Frosting - It's possible to make soft, light, fluffy cinnamon rolls from scratch in 1 hour! Get the recipe at

Nutella Cinnamon Rolls with Vanilla Glaze – A can of crescent rolls never tasted so good as when they’re stuffed with Nutella and rolled up. Ready from start to finish in 15 minutes! 

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Just a tip: I noticed that some people are having problems with preheating the oven for only one minute with the setting at 400 degrees. I set mine at the LOWEST setting, i.e. 100 degrees F, and then turn it off when it reaches that temp. After I’ve opened the door to put in the dough, I know the temp has dropped even further. It works very well, and won’t get too hot (even if I forget to turn it off.) It heats at the same speed;. In an electric oven, 400 degrees is just the temp. at which it stops heating. It doesn’t affect the temp. of the elements or the rate at which the oven heats. Thanks for the recipe!

    1. Yes this is a constant battle because people don’t read everything in full and they act before reading everything thoroughly is my guess.

      And this isn’t a “required” step, it’s a helpful trick (but only if one reads well!).

      Glad the 100F setting works great for you!

  2. Love, love, love your website and these rolls are fabulous. We made these twice in 1 week and each time they were devoured in 24 hours by 3 people!! Decadent!Have you ever made these in a sheet pan (like your cinnamon rolls) so they don’t squish?

    Rating: 5
    1. Thanks for the 5 star review and glad they have been a hit and devoured within a day and that you made them twice in a week!

      I haven’t ever made them in a sheet pan but you could give it a try or use a slightly larger pan that’s not a sheet pan to allow for a bit more spacing.

  3. First time making orange rolls and they came out awesome! My hubby absolutely loves the buttery orangey sweetness of these rolls. The only thing is they were on the soft side (melt in your mouth kind) and I wonder if it’s the way this recipe is set to be? It’s not really fluffy and chewy like most rolls, probably because of the amount of glaze on top. Overall really happy. Thanks!

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out awesome on your first attempt!

      Yes these are a very soft roll, not a very dense or chewy roll, definitely on the softer side. But maybe you’d benefit from a touch more flour and/or more kneading, that will cause more gluten to develop and will create a fluffier and chewier roll. With bread making, there is a bit of trial and error, especially since exact ingredients, climates, etc vary.

  4. Just checked my raising dough and I’m pretty sure it’s ruined. I preheated and turned off the oven as in the recipe. The bowl is so hot and I’m sure the yeast was affected, it hasn’t risen at all. How much earlier do you preheat the oven before putting the dough in to raise?

    1. I basically preheat my oven for a few minutes, shut the oven off, and put the dough into rise. I basically preheat my oven for a few minutes, shut the oven off, and put the dough into rise. It’s supposed to be a warm environment, it’s not supposed to be so hot that it’s cooking anything or overheating anything. During the winter months, it’s hard to get dough rise in a cold kitchen on the counter which is why I suggest this trick, but if it’s more trouble than it’s worth, just allow your dough to rise in the future on the counter.

  5. These are delicious! I baked a pan for Christmas and popped it in the freezer. What would you suggest is the best way to thaw it?

    Rating: 5
    1. Thanks for the five star review and I’m glad these turned out delicious! For thawing, I would simply placed on your counter top and let it come to room temperature, however long that takes, it might be a couple hours it might be 10 hours, depending on how warm or cold your kitchen is. And then maybe I would put one in the microwave at a time for 10 seconds before I actually ate it with extra icing 👍

  6. I love to bake, but I am hesitant when it comes to using yeast. This recipe is amazing. I tried it out today and I immediately ate one. Oh my goodness! I will use this recipe from now on. Thank you so much!

    Rating: 5
  7. How do you know when they are cooked through as mine seemed a bit doughy on the bottom but golden on top after 15min. of cooking.

    Rating: 4
    1. I guess you just have to have a bit of experience to know when a roll is done. If they seemed doughy, then I would say give them a few more minutes.

  8. I’ve made this 3x and the first rise only takes an hour, not 2-2 1/2. Also, I use a Kyocera ceramic knife for slicing. The blade is very thin.

  9. I am a new baker and I don’t know what I did wrong,The first raise was beautiful, the second rise after the rolls were in the pan not so much. The rolls flavor is delicious but they are small and very dense, almost hard. What did I do wrong?

    Rating: 4
    1. I got your email as well. I really don’t know what to say. Usually if the first rise is fine, things will be fine. Not sure why they didn’t rise much on the second rise and that they were hard. Making bread can be tricky at times and it’s so hard to say from afar what exactly happened. Thanks for trying the recipe.

  10. (I’m attempting my question again, can’t find it when I scroll through so maybe it didn’t post.) I’ve made these a few times and they are always fabulous, always a huge hit! I’ve used the bake-straight-through method as well as the overnight method, both work great. Now I’m even shorter on time for a morning, but still would love to make these for friends. Do you think they would be just as delicious if I baked them the night before, then left them in the fridge (or on counter?) overnight, and then reheated and added the glaze in the morning?

    Rating: 5
    1. Thanks for the 5 star review and glad these are always a hit! With cinnamon rolls or sweet rolls like this I do think that fresh is best but if it’s just overnight maybe they will still be just as good if you heat them up slightly and then glaze that morning.

  11. I’ve made these a few times and they’re always a huge hit! I’ve used both the bake-straight-through method and the overnight method. Now I am wondering if I can bake straight through one day, put them in the fridge (or on the counter?), and then just heat them up and add the glaze the next morning. Do you think they’d be just as fabulous?

    Rating: 5
    1. Thanks for the 5 star review and glad these are always a hit! With cinnamon rolls or sweet rolls like this I do think that fresh is best but if it’s just overnight maybe they will still be just as good if you heat them up slightly and then glaze that morning.

  12. Hi! Planning to make these today. Do you know how well it would work to double the recipe or would it be better to just do the whole thing twice? Thanks!

    1. Good question. I have never doubled it and making the whole thing twice is more of a guarantee for success but if you are an experienced bread-maker, I don’t think it would matter too much. Enjoy!

  13. Hi! So I just made these. But while I was making these, I licked the spoon I used to spread the marmalade (of course I was done spreading :-) ). And the marmalade tasted quite bitter. I was somewhat shocked. I expected it to be sweet. But i was hopeful that the icing and brown sugar (which I actually added more in fear of the bitterness being overpowering) would sweeten the rolls enough to combat the bitterness. But after baking, everything about the rolls are perfect but they have a bitter aftertaste. Did I buy a bad jar of orange marmalade? I honestly do not think these are how they are suppose to taste based upon your description and everyone’s wonderful reviews. Any thoughts?

    1. There are some orange marmalades that are bitter, yes I have encountered those. I am sorry you got a bitter one! While marmalade in general isn’t sweet like typical jams, it’s definitely not supposed to be bitter either and you’re right, bitter marmalade would make the rolls taste off. The only thing I could say is that if you remake them, buy a couple different kinds of marmalade (cheap is fine – they tend to be sweeter to me) and test before using. Thanks for trying the recipe.

  14. I will be making this again. It is a very good recipe. I think people that are having issues with it too wet may need to let it sit longer than just one hour. I left mine at room temp 2-3 hours till it doubled. I am anxious now to make regular cinnamon rolls with it.

  15. I have made these rolls several times alrady and we love them!
    Today I made them with a twist and turned them to raspberry lime rolls, also a very good combination <3

    1. Raspberry and lime sounds like a great twist!

      I’m glad you’ve made them many times and love them!

  16. I am making these right now, but have a question? How soon after you turn the oven off, do you put the bowl in for raising? You cannot put cling wrap in a hot oven or it will melt onto the dough. Thank you.

    1. The oven shouldn’t be hot. It should be warmer than room temp is in the winter. Think 85F summer day no a/c in the kitchen, definitely not over 105F or it is too hot. Plastic won’t melt at that temp.

    2. I believe the oven is only set at 400 degrees for 1 minute then turned off – not nearly long enough to get hot enough to melt the plastic (probably takes 7-10 min. to get oven all the way up to actual 400 degrees, depending on if elect or gas).

  17. I am planning to make these for a group meeting I have this week, and was wondering if you had a recommendation for when to add the icing… would you recommend pouring it on after I reach my destination?  Or before I leave home?  Do you think it would even matter?  I can’t wait to try these – I love orange sweet rolls!!

    1. I really don’t think it’s going to matter that much provided you aren’t in the car for hours and hours. And even if you were…who cares :) They’re homemade rolls and they will be fabulous and loved by all. Enjoy!

  18. I tried the Orange Marmalade rolls- followed the recipe almost exactly. These have to be the softest, chewiest and and all in all the best Sweet rolls I have ever made. I have baked caramel apple rolls and cinnamon rolls in the past, but these were simply amazing. The buttermilk was an amazing idea. Definitely going to be following you more and perhaps kissing my waistline goodbye. :P Truly delightful recipe. :) 

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad they’re the best rolls you’ve ever made and keep me posted what else you make!

  19. Hi Averie,

    I just want to say that I am literally in shock that I was able to make these Sweet Orange rolls so easily, and they are literally the softest, sweetest most wonderful pastry/roll I have ever had, I cannot believe it! Thank you SOOOO much! I cannot wait to do the cinnamon version. I made my own buttermilk using 1/3 greek yoghurt and 2/3 milk and it worked a treat. Also your tip about putting on the oven for 1 min then turning off as a warm rising area is a great idea and they rose really well. I feel really buoyed up and excited about baking more. I feel blessed that I stumbled across y0ur web-site just from a Google search. Thanks again, you have added a spring in my baking step! I had an idea a while back for starting a little pop-up’occasional’  breakfast menu bakery and these have really given me the confidence to maybe have a proper go at it. I know i sound like I am going crazy over-the-top but I really am so delighted with these, thanks, you have a real gift, thanks for sharing it!


    1. Thanks for trying the recipe and I’m glad it came out great for you and that you feel excited to bake more! Glad my tips and tricks worked out great for you and that you’re super delighted! Love comments like these :)

    1. Probably yes but the rolls may not be quite as soft and tender and you may need slightly less bread flour than if using AP flour.

    1. Any suggestions for baking these at higher altitudes? 7k feet. Trying to figure out if I’ll need to change anything. ::)

      1. I really don’t have experience speaking at altitude but I know the king Arthur flour website has a nice tutorial about what to do or change for out to baking for different types of baked goods.

    1. I’ve never tried but it will probably be fine. Or you can just omit but I prefer to line so that cleanup is a snap.

  20. I have been wanting to make these rolls since I saw them posted this summer. I also wanted to start a new tradition with my little kids this year for Christmas and start making homemade rolls for Christmas morning. I decided on these rolls for my first time at making them homemade. Wow, they were delicious and beautiful. My son is a picky eater and I try everything to get him to eat a variety of foods. He loved these and ate the last one!! Thank you for sharing!!

  21. I am new to your site and just made these for the first time and they were divine! I plan on making again for my family on Christmas. Thanks for sharing the recipe.

    1. Thrilled to hear these will be on your Christmas day menu! That’s wonderful and thanks for trying the recipe and if you try others, please LMK!

  22. I’m not massively keen on the taste of orange, would lemon work? If so – what could I substitute the orange glaze ingredients with to make it as yummy looking as your orange one?
    Lots of love from England x

  23. Hi Averie,
    I’m waiting on my rolls as we speak – checking them every 5 minutes so they come out as perfect as your images. However, my rolls have now been in the oven for 30 minutes without browning. Normally I have no trouble with my oven or baking times. The elements and temperature are working fine, and I can say without hesitation that I don’t believe my oven is the culprit. Could I have overworked my dough in the rolling phase to get it to the 13×28? They are getting a little “hard” on top (not golden yet) and are soft and smushy – yes that is too a baking term! ;-) – everywhere that isn’t top.
    I pride myself on being meticulous and following all new and untried recipes to the letter, and the only conclusion I can come up with here is that I’m based in Montana where the air is different, and that I overworked my dough.

    Any help is GREATLY appreciated!! I will let you know what the final product turns out to be! :-)

    1. The finished images of the rolls you see on my blog have glaze on them which sort of helps give them the ‘glow’ they take on in the photos. I really don’t think the dough itself should be ‘browned’ per se as it’s in the pan in the oven. You want it done and set and not raw, but I personally would err on the side of a little gooey than overdone and hard. If you feel the top is browning too quickly before the insides are setting, then I would cover with a sheet of foil (that’s a universal trick). Overworking the dough will make the rolls tough, but I don’t know if it would impact their color. I think that you should just bake until done, whatever that means in your oven, and tent with foil as necessary. Hope they come out for you just fine!

  24. I have made you no rise cinnamon rolls a few times and they are AMAZING!!! So when I saw these I knew that had to be in my oven soon! I made them today! This was my 1st time making rolls that you had to let them rise and then roll and rise again. So glad that you have such detailed instructions. Makes the process so much easier. They have just cam out of the oven and they are soooo good! Only issue I had was the time they took to bake. It was close to 25min i think. Anyway look forward to making more rolls of yours in the future!

    1. Always bake until done, whatever that means in your oven, climate, size of pan, etc. is what I always tell people. Sounds like they turned out perfectly and so glad you’re pleased with these as well as my other rolls.

      Thanks for noticing the detail in which I write my recipes and glad it helps – with yeast recipes, I find you can never give too much info :)

  25. These look perfect to make for my beach trip with friends next week! With this recipe can I make ahead and freeze? How long would they need to sit out before baking? Thank you, they look DELICIOUS and can only imagine the wonderful smell of them in the oven.

    1. I gave detailed info in the recipe section about storage, making ahead, etc. Please re-read and enjoy your trip!

  26. Averie, I’ve made several of your recipes and they always work great. You also take beautiful pictures. I am going to put this on my to-do list!

    1. Thanks for trying my recipes, glad they’re always a success, and thanks for the photography compliments!

  27. The dough was easy to make but it didn’t rise as much as I thought it should. I was SO disappointed. For a moment. I decided to follow through and roll it out- the dough was almost way too easy to roll out (unlike other cinnamon roll recipes I’ve tried) and I had just the right amount of filling. I tried to roll it up into a tight log…#FAIL. I’ve only made giant cinnamon roll cakes before, not individual rolls, so it was kind of a challenge for me:). Nonetheless, I baked them…and tasted them…and it was ORANGE BLISS!! I WAS SO HAPPY!! The rolls were soft, the filling was zesty and sweet; Averie, it was marvelous! (Even though they didn’t look as professional as yours) Thanks for the recipe! (Sorry for the long comment!)

    1. Thanks for trying them and sometimes dough doesn’t always rise a ton in the bowl but when you bake it, it’s fine! For me, I didn’t have any issues with this dough rising and glad in the end it all worked out well for you! “The rolls were soft, the filling was zesty and sweet…” and glad you didn’t have any issues rolling out the dough, either!

  28. Dude – it’s 1:17AM and all I want is this ENTIRE PAN of rolls! I could always run it off later, right?

  29. Umm… Is it breakfast time yet?? Because if it isn’t, I’m going to bed this very second so morning comes that much sooner! ;) I absolutely adore the photo you took with the filling bubbling up right after baking — such a gorgeous way to capture the rolls! And all of those tiny nuggets of zest… So perfect. And yes, I try to make things smaller for better portion control, but that doesn’t always work out so well. Although I know I’ll go back for seconds regardless of the size, so maybe it kind of does, in my slightly skewed imagination!

  30. Look at that beauty!! Portion control?!? Girl, not if that pan is in my face!! And then look at that glaze!! Lawwwwd, ain’t nothing gonna come between me and my sweet rolls! :-D

  31. oh my gawd, Avery! These are beautiful!!! Pinned and can’t wait to try! Stunning!!!

  32. Gosh, these could not BE any more perfect! I really need to start expanding my palate to include more citrusy stuff — I really do LOVE lemons most, but limes and oranges are awesome, too. These orange rolls are gorgeous and look so refreshing for summertime brunches. Pinned!

  33. This is amazing, Averie! Every time I see it, I want to sink my teeth into the computer screen!

  34. Buttermilk based batters yield the best results! These rolls look unbearably irresistible (portion control? *pft*). 9×13 pans make me giddy. :D

    1. Yes on buttermilk doughs and batters and yes on smaller-ish pan size. Both you and me with our cringing at 4cup++ flour recipes!

  35. Orange rolls are my all time favorite childhood sweet! I took one look at your recipe and knew they were indeed the best orange rolls out there! I’ve been using marmalade as a filling but your recipe takes it several steps further into deliciousness. :)

  36. Waooo this is so yummy!!! I love cinnamon rolls o lemon rolls, hehe.

    I am a long time follower of yours and I love the recipes that you show us.
    If you are interested, I give away on my blog, I give one platilla100% customized for the blog for Cappuccino Factory.


  37. These really do look like the best Sweet Rolls!!! Orange is always a favorite of mine and I like the idea of the overnight version!

  38. I made some blueberry lemon rolls this week and while they tasted amazing they were no where near as gorgeous as yours so they didn’t get posted, hate when that happens. Yours seriously look sooo perfect, like soft pillows really.

    1. Your rolls sound amazing and that is SUCH a bummer when they don’t work. When I was writing my cookbooks, I wanted to get cute and use dough bases that weren’t already on my blog and honestly, ended up throwing away so many rolls because I was never quite satisfied! And there is something about the WORK of not having a yeast roll recipe turn out, gah, makes me batty :) So I understand!

      Thank you for your sweet compliments :)

  39. I love the way you described these. I’m actually not the biggest orange fan of orange rolls, but I think it’s because they haven’t been made right. Love this recipe and I can’t wait to try! If you say these are the best, I’m with you!

    1. You could use another dough base (try one in the Related Recipes links I provided) – there are quite a few vegan dough bases (most of the “One Hour…” recipes are vegan) and then you could take it from there by using vegan buttery spread in the filling, etc.

  40. I love them already. I normally spread jelly on my sweet rolls while eating them. Never thought to add an orange glaze. Can’t wait to start on the next batch.

  41. Averie, I’m pretty much salivating over here right now! I wish I could have one of these!!! They look so soft and fluffy and I love that they are not over baked. Pinned.

  42. My mouth is watering. Seriously I almost cannot take it! I love that you built in “portion control” so that I feel less guilty about eating 6 {um strike that, I meant 2}
    Pinned! So fabulous!

  43. you have outdone yourself with these buns. so amazing! orange buns are a huge hit in my family.

  44. Ermagaaaaawd Averie! These photos are absolutely luscious. So incredibly beautiful. I love the action shot where you’re pouring the glaze from the bowl. Heck, you can pour that glaze straight into my mouth cause it looks good enough to drink. I’m always collecting orange roll recipes but I haven’t gotten around to making any of them. These look so pillowy soft – your recipe has shot to the top of my must-bake list!

    1. Thanks for the compliments and thanks for noticing that one-handed pour/camera shot – whew, wanted to make sure I captured that! You only have one chance with that one! And glad you can related to pouring glaze right down the hatchet- you and me both :)

  45. Love how fluffy and sweet these are! I need to make sweet rolls with the Platinum yeast. I love it in bread recipes and just know it’s going to make some amazing rolls! Pinned!

  46. Gorgeous, Averie! I love your cinnamon roll recipe beyond words, so I can only imagine how delicious this orange twist on it is. It looks amazing.

    1. Glad you’re a fan of the cinn rolls! Thanks for telling me and I know you’ll love these too! If you make them, LMK what you think and how they compare to the cinn rolls!

  47. Wow this looks delicious! The orange is a wonderful break from the classic cinnamon rolls, and does seem lighter ^.^

  48. You’ve never made a cinnamon roll that didn’t look buttery, carby, and utterly gorgeous and delicious. This orange flavored version was totally worth the wait! The nice thing about serious food blogging is you will eventually get to most things on your list. Even if it takes two years! ;)

    1. you will eventually get to most things on your list. Even if it takes two years! ;) <--- HOW TRUE that is. From orange rolls to creme brulee, one by one, I'm checking all those recipes off the list!

  49. I just made cinnamon rolls for next week but I never thought to use buttermilk. What a genius move. I so need to try that. I love what it does to pretty much everything else. And orange? I’m literally drooling. #citrusforever

    1. I know you’re such a huge citrus lover. I could see you make lemon rolls one day LOL. And Dorothy, the buttermilk, it’s really a game changer. I have all kinds of roll recipes, on blog, books, etc and the dough base I always went back to was my Cinn Roll Dough base and now this one will be next, b/c it’s slightly a smaller batch and I’m all about that, as we’ve discussed :) Can’t wait to see your rolls!

  50. Oh wow. These just look heavenly! I’ve been really into orange lately, and I am just dying to try these!! Pinned :)

  51. Orange rolls have been on my baking to do list too and now they jumped the line. These look too good!

    I have been missing your comments on my blog. I hope you are doing well.

    1. Doing great – I can hardly keep up with my own blog most days! :) I hope you get around to making orange rolls. I know you like citrus and I think you’ll be happy you tried them, whatever recipe you end up going with!

  52. That glaze poured over the warm rolls looks glorious. I love orange marmalade it reminds me of my grandma who used to mix it with softened butter and make an orange butter for my toast when I great.

  53. Mmm. I haven’t tried any variations on traditional sweet rolls. That may have to change. :) I agree with you, I’ve tried them with and without buttermilk and with is better. If I’m going to the work of making them, I want them to be the best they can be!

    1. with and without buttermilk and with is better. If I’m going to the work of making them, I want them to be the best they can be! <-- AMEN TO ALL OF THAT! :)

  54. Man that glaze looks heavenly! I’ve never made homemade sweet rolls and I have to admit all the steps are off-putting to me, BUT I know it would be worth the effort. Someday I’ll tackle ’em. I think this would be a great recipe to try as I love orange-flavored sweets.

    1. And I write recipes to include every.single.last step known to man because, well, more details are better when it comes to yeast. But really, it’s NOT a big deal, at all. You make dough, let it rise, fill it and roll it, rises again, bake. Done!

      1. You know I haven’t tried that and I don’t have a bread machine so I can’t really give any advice!

  55. Cinnamon rolls are such a classic but I like seeing fruity variations–especially this time of year. The orange zest is such a nice touch. These look marvelous..and any fluffy frosted carb is dangerous here too!

    1. I’m glad you can relate :) Paula, this is one of those total keeper recipes. I know you’ve made tons of my stuff over the years, if you ever have reason to make rolls, here you go!